DOLCE ARTE ROCKWELL Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED COPIES OF EMPLOYEE HEALTH POLICY FOR FOOD EMPLOYEES ON-SITE AT TIME OF LICENSE INSPECTION. INSTRUCTED TO OBTAIN SIGNED COPY OF EMPLOYEE HEALTH POLICY FOR EACH INDIVIDUAL FOOD EMPLOYEE AND MAINTAIN ALL COPIES ON-SITE AT ALL TIMES FOR INSPECTOR REVIEW. 90-DAY GRACE PERIOD GRANTED FOR VIOLATION #3. PRIORITY FOUNDATION VIOLATION. 7-38-010 NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO KIT FOR THE CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS PROVIDED ON-SITE AT TIME OF LICENSE INSPECTION. INSTRUCTED TO OBTAIN AND KIT FOR CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS WITH ALL ITEMS REQUIRED BY LAW AND MAINTAIN AVAILABLE FOR USE ON-SITE AT ALL TIMES. 90-DAY GRACE PERIOD GRANTED FOR VIOLATION #5. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SOAP PROVIDED AT THE PREP AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE HAND SOAP AT ALL HANDWASHING SINKS AND MAINTAIN AVAILABLE FOR USE IN HANDWASHING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO DISPOSABLE PAPER TOWELS PROVIDED AT THE PREP AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS AT ALL HANDWASHING SINKS AND MAINTAIN AVAILABLE FOR USE IN HANDWASHING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED NO CHEMICAL SANITIZER PROVIDED ON-SITE OR EQUIPMENT TO PRODUCE CHEMICAL SANITIZER ON-SITE AT TIME OF LICENSE INSPECTION. INSTRUCTED TO PROVIDE APPROVED CHEMICAL SANITIZER FOR USE IN WAREWASHING AND MAINTAIN AVAILABLE FOR USE AT ALL TIMES. PRIORITY VIOLATION. 7-38-005 NO CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED ALL COLD-HOLDING EQUIPMENT NOT OPERATING AT TIME OF LICENSE INSPECTION. INSTRUCTED TO PROVIDE ADEQUATE REFRIGERATION AND HOT-HOLDING EQUIPMENT FOR MAINTAINING TCS FOOD ITEMS AT 41.0F OR BELOW OR AT 135.0 OR ABOVE AND MAINTAIN OPERATIONAL DURING ALL TIMES OF FOOD OPERATIONS. PRIORITY VIOLATION. 7-38-005 NO CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO FOOD TEMPERATURE MEASURING DEVICE (PROBE THERMOMETER) PROVIDED OR AVAILABLE FOR USE ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AT LEAST ONE FUNCTIONAL AND ACCURATE FOOD TEMPERATURE MEASURING DEVICE (PROBE THERMOMETER) AND MAINTAIN AVAILABLE FOR USE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO INTERNAL AMBIENT AIR THERMOMETERS PROVIDED IN ALL COLD-HOLDING EQUIPMENT THROUGHOUT THE FACILITY. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO INTERNAL AMBIENT AIR THERMOMETERS PROVIDED IN ALL COLD-HOLDING EQUIPMENT THROUGHOUT THE FACILITY. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.